Vegetable wellington

Vegetable wellington

Packed full of fresh vegetables and melted cheese - what's not to love?

A vegetarian twist on the classic beef wellington. Feel free to throw in any vegetables and cheese that need using up!

  • 500g of pre-rolled puff pastry
  • 1 egg
  • 150g of cheese
  • 2 sprigs of basil
  • 1 aubergine
  • 2 courgettes
  • 1 red pepper
  • 1 yellow pepper
  • 1 leek
  • 2 large vine tomatoes
  • Sesame seeds
Ingredients - Vegetable wellington

Step 1
Chop the vegetables into strips and cook them in the pan for a few minutes with a little olive oil, try to keep them crunchy.

Step 2
Let the vegetables cool. Add the grated chesse, the strips of tomato, the basil and then season with salt and pepper.

Step 3
Roll out the puff pastry and spread the vegetable filling out in the centre.

Step 4
Brush the edges of the pastry lightly with beaten egg and fold them over to seal the wellington.

Step 5
Brush the with beaten egg and bake on the drip tray lined with greaseproof paper.

Step 6
If you have a Hoptoint Multiflow oven: Select “VEGETABLES” from the “RECIPES” menu then the “VEGETABLE STRUDEL” recipe and confirm.

Step 7
Alternatively bake in your oven at 180°c for 30 - 40 minutes.